Falafel Salad Bowl – 21 Salads in 21 Days

Falafel Salad Bowl 2I’m not going to lie to you. This Falafel Salad Bowl is not an original creation of me. It’s a mix of the Ultimate Mediterranean Bowl from Minimalist Baker and the Avocado & Cucumber dressing from Simple Veganist, with some twists and additions from me. I liked the idea of the Parsley Salad as part of a bigger salad and a dressing with avocado sounds very interesting and tempting. 

My Falafel Salad Bowl has all the things that are good in this life: falafel, halloumi, hummus and avocado. Do not tell me it’s not irresistible. I just could live of this salad for the rest of my days if I were one of those boring people who eat the same everyday. But I’m not! And you shouldn’t. So do not destroy this salad by making it very often.  On the contrary! Venerate it and make it for your special ones or at unique moments. This is how good things in life flourish. 

How to make a Falafel Salad Bowl:


Green leaves
Kalamata or regular black olives
Halloumi Cheese (4 or 5 slices per portion)
Pita chips (from stale pita bread)


1 cans of chickpeas
¼ of chopped white onion
1 garlic clove
2 tablespoons of chopped parsley
2 tablespoons of chopped coriander
1 tablespoon of ground cumin
1 tablespoon of smoked paprika
Sunflower oil (to fry)
Salt & black pepper to taste

Special Israeli Salad

1 medium tomato
½ red onion (let’s give some colour)
⅓ cucumber
1 or 2 Birds Eye green chillies
3 tablespoons of chopped parsley
3 tablespoon of chopped coriander
1/2 preserved lemon (just the rind)
Extra Virgin Olive Oil
Few drops of lemon juice
Salt & black pepper to taste


1 cans of chickpeas
1 garlic clove
1  tablespo of tahini sauce
Extra Virgin Olive Oil
1 teaspoons of ground cumin
Lemon juice
Salt & black pepper to taste

Avocado & Cucumber Dressing

1 medium avocado
⅓ of cucumber
3 tablespoons of Greek yogurt
1 garlic clove
4 tablespoons of Extra Virgin Olive Oil
1 tablespoon of lemon juice
2 tablespoons of chopped fresh mint
1 teaspoon of oregano
Salt & black pepper to taste


This is not any heavy cooking but it will require some time and preparation, so you better be ready for it and have all the ingredients and equipment ready. 


Let’s start with the hummus. Why not? Drain the chickpeas but keep their liquid, the so famous “aquafaba”, venerated by veggies and vegans. 

Place the chickpeas in a food processor, blender or blender jar with a bit of the aquafaba -like 10 tablespoons- and add the rest of the ingredients with some pinches of salt and black pepper.

Add the olive oil and some lemon juice and blend until you get a smooth paste. If your hummus is too thick you can add some more of the aquafaba, olive oil or lemon juice. 

Taste it and adjust the salt and black pepper. Add more olive oil or lemon juice to your taste. Set it aside. 

Avocado & Cucumber Dressing

This is as easy as put everything in a blender or food processor and press a button. Then you try it, adjust the salt and pepper or add more of the ingredients you think they are missing: avocado, mint, oregano… This is totally up to your taste, my lickle friend!

Special Israeli Salad

This Israeli Salad is different from the one we published some time ago but I love it the same. 

To do it, start by washing the tomato and the cucumber. Cut your tomato in quarters and remove the seeds. Chop it in small cubes. Do the same with the cucumber and the onion. You don’t have to remove the seeds from the onion because it has none, but you know what I mean, innit? Set them aside in a bowl. 

Finely chop the bird’s eye green chilli and the preserved lemon rind. Add this and the chopped herbs to the veggies. 

Dress with some nice olive oil, few drops of lemon juice and add salt & black pepper to taste. Keep it in the fridge until the moment of serving. This Special Israeli Salad has to be fresh, vibrant in flavours and m*th*f*ck*ngly punchy.  


Falafel Salad Bowl 3The main character of our Falafel Salad Bowl movie. 

Drain and rinse the chickpeas and put them in your food processor alongside the rest of the ingredients.  

Pulse several times for just one second. I repeat: just one second. Brief pulses, until everything is grounded but keep a grainy texture similar to couscous. Do you get me? 

Once your falafel mix is ready, taste it and adjust the salt and pepper. I always fry a sample before cooking the whole batch, to check if all the ingredients are in the right level or I need to add a bit more of anything. You should do the same and everything will be easier in your life. 

Put abundant enough oil in a frying pan and heat it up medium-high fire. Then, with two spoons or your wet hands start to shape your falafels. You can give them quenelle or ball shape. Again: this is totally up to you. Some crazy people even make little fatty discs! 

You will know your oil is hot and ready when you drop a piece of bread and it gets golden brown in around 30 seconds. Fry your falafel in batches, preventing the lickle fellas to touch each other. Just like this they will cook evenly and the temperature in the oil won’t change a lot. 

Turn your falafels from time to time until they are nicely golden brown. Then, transfer them to a plate with kitchen paper to remove the excess of oil. 

Final steps

It’s time to build this beauty!

Cut your pita bread in triangles and roast them for few minutes in the oven with a drizzle of olive oil and a sprinkle of smoked paprika or, even better, za’atar! Keep them warm. 

I presume you have washed and dried your green leaves. If not, you should have done it at the very beginning of your prep. Anyway, put your favourite salad leaves in a big bowl and toss them with 3 or 4 tablespoons of your lovely Avocado & Cucumber Dressing. Put them in the plates. 

Cut your Halloumi cheese in slices -4 or 5 per portion is more than enough. More than that is gluttony and people go to Hell for it-, and fry it on a medium-high fire until it’s golden brown and crispy on both sides. 

Impress yourself or your guests by placing the rest of the ingredients nicely in the bowl. Falafel here, hummus there, this in the centre, these bits next to these other bits. Try to present a beautiful dish. You can do it as I did on the picture or in a different way. We don’t have to share the same aesthetic vision of life. Have yours!

Once your salad is built, drizzle some more of the Avocado & Cucumber Dressing over it or serve it on the side. Do not forget the pita bread chips. Salud!

Follow me on Instagram for a daily update. If you liked this salad and would like to get other recipes for your lunch or dinners, this is the complete list with all the salads from this challenge.

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